A frittata is such a great invention… healthy, delicious and so versatile. At my house, we make one at least twice a week. This version is light yet hearty with the goats cheese adding all that necessary wonderful creaminess. Perfect for brunch or even a mid-week quick dinner!

  • LEVEL: Easy
  • Prep: 15 Mins
  • Cook: 20 Mins
  • SERVES: 4-6
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan


1 tbsp. olive oil
1 large onion, finely sliced
300g cherry tomatoes
100g spinach leaves
1 tbsp. fresh thyme leaves
small handful basil leaves
100g goats cheese
6 eggs, beaten


1. Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and thyme and toss for 1 min to soften.

2. Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.

3. Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set.

Post Details

  1. Non-Stick Frying Pan/ Skillet 
  2. Oven Mit 
  3. Tea Towel